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Guinea Fowl Breasts with Ground Cherries and Buckwheat Honey Recipe
Guinea Fowl Breasts with Ground Cherries and Buckwheat Honey
Martin Boucher, Manoir des Érables, Québec
Flavors of Côte-du-Sud (Bas Saint-Laurent / Chaudière-Appalachians)
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: About 1 hour

Difficulty: Easy
For 4 servings

- 4 guinea fowl breasts, skin on
- 100 g (3 1/2 oz.) ground cherries (physalis)
- 30 g (2 tbsp.) buckwheat honey
- 30 g (2 tbsp.) butter
- 15 g (1/2 oz.) shallot
- 100 ml (6 tbsp.) mead
- 50 ml (3 tbsp.) cream
- Salt and pepper to taste
- 12 portions of snow peas
- For the potato cakes
- 4 potatoes
- Butter


Making the potato cakes

  1. Peel and grate 4 potatoes; season with salt and pepper.
  2. Add a little butter and form into four disks.
  3. Press down well and cook in a hot oven for 30 minutes.

Preparing the guinea fowl breasts

  1. Cook the breasts, skin side down, in a non-stick pan; set aside.
  2. Add the chopped shallot, honey and mead to the pan. Reduce.
  3. Add the ground cherries and reduce until syrupy. Add the cream and season with salt and pepper.
  4. Slice the guinea fowl breasts into thin slices.
  5. Arrange on each plate.
  6. Spoon the sauce over top and garnish with the tender-crisp snow peas.
More recipe ideas

An original recipe from Martin Boucher, Executive Chef of the Manoir des Érables.

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